EHST 2110 FINAL EXAM STUDY GUIDE UPDATED
ACTUAL QUESTIONS AND CORRECT ANSWERS
Question:
1. The deliberate addition of inferior or cheaper materials to a pure food product in order to stretch out
supplies and increase profits is referred to as:
Answer:
adulteration
Question:
2. As a result of adulteration, Congress passed the _________________. One of the first federal laws to
protect consumers.
Answer:
Pure Food and Drugs Act
Question:
3. Substances intentionally or unintentionally incorporated into foods (physical, chemical, or biological)
are called:
Answer:
food contaminants
Question:
4. List the 4 approved methods of thawing frozen foods:
Answer:
bottom shelf of the fridge microwave run (70 degrees) tap water over frozen food small separate containers
Question:
5. Substances intentionally added to food to modify its taste, color, texture or resistance to deterioration are
called:
Answer:
food additives
Question:
6. ______________ are most noticeable in wine and dried fruits, but were banned by the FDA for use on
salad bars after dozens of people died from anaphylactic shock
Answer:
nitrites
Question:
7. Give an example of "cross contamination"
Answer:
using the same cutting board for vegetables that you used to cut raw chicken on
Question:
8. This fish toxin accumulates in large predatory fish after eating smaller fish that feed on toxic algae
, Answer:
ciguatera
Question:
9. Salmonella enteriditis infection is associated with what food source?
Answer:
undercooked or raw eggs
Question:
10. The scope of food borne illnesses is difficult to assess because most cases are:
Answer:
misdiagnosed and unreported
Question:
11. Though ___________ are the most frequent cause of FBI, they are not the only ones. Parasites, viruses,
algae, and their toxins all create potential hazards
Answer:
bacteria
Question:
12. Name 2 methods of cooling hot foods
Answer:
put into small portion containers cover and place in ice bath
Question:
13. What is HACCP?
Answer:
hazard analysis of critical control point
Question:
14. __________ is the bacteria commonly associated with eating poultry, meat or eggs
Answer:
salmonella
Question:
15. Bacteria commonly associated with undercooked ground beef is called:
Answer:
E. coli
Question:
16. Hemolytic uremic syndrome (HUS) can result from which bacteria?
Answer:
E. coli
Question:
17. Which bacteria grows well at low temperatures?
ACTUAL QUESTIONS AND CORRECT ANSWERS
Question:
1. The deliberate addition of inferior or cheaper materials to a pure food product in order to stretch out
supplies and increase profits is referred to as:
Answer:
adulteration
Question:
2. As a result of adulteration, Congress passed the _________________. One of the first federal laws to
protect consumers.
Answer:
Pure Food and Drugs Act
Question:
3. Substances intentionally or unintentionally incorporated into foods (physical, chemical, or biological)
are called:
Answer:
food contaminants
Question:
4. List the 4 approved methods of thawing frozen foods:
Answer:
bottom shelf of the fridge microwave run (70 degrees) tap water over frozen food small separate containers
Question:
5. Substances intentionally added to food to modify its taste, color, texture or resistance to deterioration are
called:
Answer:
food additives
Question:
6. ______________ are most noticeable in wine and dried fruits, but were banned by the FDA for use on
salad bars after dozens of people died from anaphylactic shock
Answer:
nitrites
Question:
7. Give an example of "cross contamination"
Answer:
using the same cutting board for vegetables that you used to cut raw chicken on
Question:
8. This fish toxin accumulates in large predatory fish after eating smaller fish that feed on toxic algae
, Answer:
ciguatera
Question:
9. Salmonella enteriditis infection is associated with what food source?
Answer:
undercooked or raw eggs
Question:
10. The scope of food borne illnesses is difficult to assess because most cases are:
Answer:
misdiagnosed and unreported
Question:
11. Though ___________ are the most frequent cause of FBI, they are not the only ones. Parasites, viruses,
algae, and their toxins all create potential hazards
Answer:
bacteria
Question:
12. Name 2 methods of cooling hot foods
Answer:
put into small portion containers cover and place in ice bath
Question:
13. What is HACCP?
Answer:
hazard analysis of critical control point
Question:
14. __________ is the bacteria commonly associated with eating poultry, meat or eggs
Answer:
salmonella
Question:
15. Bacteria commonly associated with undercooked ground beef is called:
Answer:
E. coli
Question:
16. Hemolytic uremic syndrome (HUS) can result from which bacteria?
Answer:
E. coli
Question:
17. Which bacteria grows well at low temperatures?
